Potato and vegetable skewers with avocado dip

Name: Potato and vegetable skewers with avocado dip
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 4 small waxy potatoes (approx. 40 g each); 1/4 (approx. 60 g) red pepper; 6 kleine Mushrooms (ca. 5 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Chicken filet; 1/4 (approx. 50 g) Avocado; 1 tablespoon (approx. 10 g) Lime juice; 100 g lactose-free low-fat curd; 1 Chervil stalk; 2 wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

4 small waxy potatoes (approx. 40 g each)
1/4 (approx. 60 g) red pepper
6 kleine Mushrooms (ca. 5 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Chicken filet
1/4 (approx. 50 g) Avocado
1 tablespoon (approx. 10 g) Lime juice
100 g lactose-free low-fat curd
1 Chervil stalk
2 wooden skewers

Directions

1
Wash the potatoes, cook in boiling water for about 15 minutes, remove and rinse
2
Clean, wash and cut the peppers into approx. 6 pieces (approx. 2 x 2 cm). Clean and wash the mushrooms. Peel the potatoes and cut in half crosswise. Skewer half of the potatoes, mushrooms and peppers alternately on each skewer, season with salt and pepper
3
Wash the meat, dab dry and season with salt and pepper. Grill skewers and meat on a grill/grill pan for 10-15 minutes at medium heat. Remove the avocado from its skin and puree with lime juice. Mix quark and avocado puree, season to taste with salt and pepper
4
Wash the chervil, shake dry. Cut the chicken filet into slices, arrange with skewers and avocado dip, garnish with chervil